About Sous Vide

Sous-vide (pronounced /suːˈviːd/), French for “under vacuum”,[1] is a method of cooking food sealed in airtight plastic bags in a water bath[2] for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C or 140 °F. The intention is to maintain the integrity of ingredients.

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